Clams require little preparation: they must be live when cooked. Check that the shells are still undamaged and tightly shut (or close tightly when tapped) just before cooking commences.

Clams require little preparation: they must be live when cooked. Check that the shells are still undamaged and tightly shut (or close tightly when tapped) just before cooking commences.

It’s a warm, classic comfort food. I wanted an easy dinner, but still capture the traditional flavors of a New England Chowder. Here is a shortcut version. I used little neck clams, but Quahog (large ...

Add wine, lemon zest and juice, and let reduce for a couple of minutes. Add clams, cover pot and steam, giving the pan a good shake every now and again, until clams open, 6-11 minutes, depending ...

Boil until the beans are hot through, and the last of the clams have popped open - not very long. Stir in the basil and serve immediately. Recipe courtesy of Bocca: Cookbook by Jacob Kenedy ...

Little neck and soft shell clams are great for pasta or steamed clams because of their small size and ... If you’re not working from a specific recipe, steaming or boiling are easy ways to showcase ...

Rinse the clams in fresh water, scrub the shells, then proceed with the recipe. Soak the mung bean noodles in warm water for about 15 minutes, or until pliable. Drain them in a colander and ...

2. In a deep skillet, heat the remaining 1/4 cup of oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the clams and wine and simmer over moderately high heat until ...

Add the clams and water, cover and simmer until the clams open and are just cooked through, 5 to 8 minutes. Discard any clams that don't open. 3. Add the spaghetti and the chopped parsley to the ...

It used to be that you’d have to soak clams in salted water with a little cornmeal, which would make them spit out any sand they had ingested. I no longer bother with this because I can’t ...

I used New Zealand wild caught clams — vacuum-packed and fully cooked — in this recipe, which makes preparation for the dish very simple. Just add the clams at the end to warm through.